Protein Packed Carrot Muffins

Ingredients

• 1 tbsp suya seasoning mix 
• 0.5 cup almond flour 
• 1 teaspoon double-acting baking powder 
• 1 tsp baking soda 
• 1 cup carrots grated ( 2 medium)
• 0.5 cup coconut or 
• 1 tbsp coconut oil 
• 2  eggs 
• 0.3 cup fruit 
• 1 cup ground flaxseed 
• 1  lemon zest 
• 0.5 tsp salt 
• 0.7 cup spicy tofu soft
• 2 tsp vanilla extract 
• 0.5 cup walnut pieces 
• 0.8 cup whey powder 

Equipment

• bowl
• oven
• muffin tray

Directions

1. Preheat oven to 350 f.Grease a muffin tin or line it with cups.
2. Mix dry ingredients (the first
3. in a medium sized bowl.In a large bowl combine coconut oil, eggs, vanilla, carrot, tofu, dried fruit and lemon zest.Fold the dry mix into the large bowl just enough to properly combine them. It is important not to over mix this batter.
4. Pour mixture into muffin tins.
5. Bake 20-25 minutes or until a tester comes out clean and dry.Makes 6 over sized or 8 small muffins.Muffins freeze well for 2 months.